I am giving Mom a break during this busy spring season of readying the garden.  The first garden goodies are already coming up. We have peas,
lettuce, radishes, onions, and potatoes planted.  We were going to
plant more on Friday but it rained and the garden was too wet.  The
asparagus is starting in and rhubarb is taking over.  Mom says she
will probably be canning rhubarb juice and jam this week.  She made
some rhubarb pies this week and they sure didn't last long.

    You might want to think twice next time you mindlessly ask a restaurant server for a wedge of lemon in your glass of water or iced tea.
    It could be teeming with bacteria.

RHUBARB CUSTARD PIE
1 pint of milk
1 teaspoon flour
3 beaten eggs
1 /2 cup sugar
pinch of salt
2 cups rhubarb, finely chopped

    It’s beginning to look a lot like rib season. Ribs, along with homegrown sweet corn, have become an official food of summer hereabouts.
    Summer barbecue competitions present a range of rib-cooking styles, which have become long-standing arguments over which is best. The fight takes two sides: Grill the ribs in the sauce or put the sauce on after cooking.

    “When picking fruits and vegetables, you need to use all your senses,” said Gus Kundanis, a Trader Joe’s store manager in suburban Chicago. “If it looks good or has a hint of smell that makes you want to taste it, you’ll know it’s a good pick.”
Here are some helpful tips to help you pick the freshest produce the next time you fill your cart.

Amash Cook cooks a spring meal of dandelion greens and potatoes

PUMPKIN WHOOPIE PIES